Grey Sole w/ Lemon-Caper Sauce
June 17, 2010 •
1 1/4- 1 1/2 lbs. Fresh Grey Sole Filets or similar (Orange Roughy works well) 1/3 Cup Flour seasoned with salt and pepper 2 Tablespoons Olive Oil 1/2 Cup White Wine Juice of one Lemon 2 Tablespoons Capers (drained) 3 Tablespoons Butter Salt to taste Dredge fish filets in seasoned flour on large plate or baking dish, set aside. Heat oil in large skillet over med-high heat to hot, but not burning. Add filets to pan and cook about 1 minute or until golden brown and turn to cook other side until golden brown. Reduce heat to medium. Add the wine and cook for another minute or two at most., until reduced by about half. Add the lemon juice and capers and swirl pan to incorporate, cooking for one minute. Remove from heat. Add the butter and a sprinkle of salt and swirl pan until butter is melted. Be careful not to over cook, the thinner the filet the faster it cooks. Have all ingredients measured out and handy for fast cooking.